Chinese Scallion Pancakes – Cong You Bing(Green Onion Pancake)

Scallion Pancakes (known as Cong (Chong) You Bing in China) are a special kind of snack much loved in Shanghai, China. The vivid green color comes from the green onion, which also makes it crisp on the outside. These mini pancakes make a fantastic finger food and are sure to impress at your next large gathering.

For many in Shanghai, scallions are a type of street food, and they bring back childhood memories of crowds of people lining up to buy crispy scallions.

It’s not just a pancake; it’s a legend!

Scallion Pancakes are now enjoyed all over China, so no matter where you live, whether it’s in the south or the north, these green onion pancakes are well known. Scallion Pancakes are made in all different ways, some that are authentic and some that aren’t, but they will always differ slightly depending on where it’s made.

Although there is a bit of work involved in making Scallion Pancakes, the trick to making them delicious is to have a clear, crispy outside and a soft and fragrant inside.

The “hot flour” method of handling the dough is quite tricky, and if it’s not done right, the dough can dry out.

The method of mixing boiling water (65℃-100℃) into the flour makes the flour like gelatin as it absorbs the water, producing a soft and waxy texture.

To make the pancakes turn out right, there are two important tips to note:

The first is to add the hot water all at once to the flour and start mixing from the edge of the bowl so that as the dough starts to look like gelatin, it will become easier to mix. If you use cold water, the dough will be very soft and cannot be molded to a firm shape.

The second is to roll the finished dough out very thinly so that it will be crispy when cooked.

As long as you remember those two things, you should find that making this pancake is not only easier, but you should also get a crispy and delicious result!

So, let’s get started on how to make these Scallion Pancakes in detail.

Ingredients:

325 g flour

260 ml water

150 g green onion

1 teaspoon salt

45 g butter

1 1/2 teaspoons white pepper

2 tablespoons sesame oil

2 tablespoons olive oil

How to make Scallion Pancakes(chong you bing)

Place the water in a microwave and heat it till it just starts to bubble. Place the flour in a bowl, add the water and stir with chopsticks.

After it is mixed, place the dough onto the countertop and begin kneading.

Kneading the dough long enough so that it forms an even and smooth texture.

When you are done, place the kneaded dough on a sheet of baking paper, to stop it from sticking to the counter.

Next, place a large bowl over the dough to prevent it from drying out. The dough should be ready to use by the time you have prepared the other ingredients.

Begin preparing the green onions by washing them.

Next, chop them up finely and sprinkle them with salt.

Add the sesame oil and white pepper and mix well.

The green onion mixture is now done, and the dough should be ready by now, too. Cut the dough into 3 equal portions and shape each portion into a rectangle.

Using a rolling pin, roll out one portion of the dough as thin as possible, making it about 50 cm long and 35 cm wide.

Divide the butter into three equal pieces. Take one piece and smear it all over the surface of the dough. (You can use lard instead of butter; its saturated fatty acid content is a little lower than butter.)

Finally, spread the onion mixture evenly over the butter.

Start rolling the dough from the long side, towards the other side. Do this slowly, taking care not to push the air out.

It should look like this when it has been rolled up.

Press the two ends of the rolled scallion together tightly.

Twist off a 5cm long section of the scallion dough and pinch the other end to stop the onion mixture from coming out. Each roll should make 10 pancakes.

Start making the pancakes by pressing each piece flat to a disc shape in the palms of your hands.

Pour olive oil into a flat-bottomed pan and place the pancakes into it.

Fry until the pancakes are golden brown on both sides.

These fried green onion pancakes should be crispy on the outside, with a distinct fragrant aroma and waxy texture, making them a delicious snack at any time of the day.

Print

Chinese Scallion Pancakes

Scallion Pancakes' vivid color and addictive taste make them a great finger food for your next get together.

Ingredients

325 g flour

260 ml water

150 g green onion

1 teaspoon salt

45 g butter

1 1/2 teaspoons white pepper

2 tablespoons sesame oil

2 tablespoons olive oil

Instructions

Place the water in a microwave and heat it till it just starts to bubble. Place the flour in a bowl, add the water and stir with chopsticks.

After it is mixed, place the dough onto the countertop and begin kneading.

Kneading the dough long enough so that it forms an even and smooth texture.

When you are done, place the kneaded dough on a sheet of baking paper, to stop it from sticking to the counter.

Next, place a large bowl over the dough to prevent it from drying out. The dough should be ready to use by the time you have prepared the other ingredients.

Begin preparing the green onions by washing them.

Next, chop them up finely and sprinkle them with salt.

Add the sesame oil and white pepper and mix well.

The green onion mixture is now done, and the dough should be ready by now, too. Cut the dough into 3 equal portions and shape each portion into a rectangle.

Using a rolling pin, roll out one portion of the dough as thin as possible, making it about 50 cm long and 35 cm wide.

Divide the butter into three equal pieces. Take one piece and smear it all over the surface of the dough. (You can use lard instead of butter; its saturated fatty acid content is a little lower than butter.)

Finally, spread the onion mixture evenly over the butter.

Start rolling the dough from the long side, towards the other side. Do this slowly, taking care not to push the air out.

Press the two ends of the rolled scallion together tightly.

Twist off a 5cm long section of the scallion dough and pinch the other end to stop the onion mixture from coming out. Each roll should make 10 pancakes.

Start making the pancakes by pressing each piece flat to a disc shape in the palms of your hands.

Pour olive oil into a flat-bottomed pan and place the pancakes into it.

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